Blueberry Oat Scones

These Blueberry Oat Scones are buttery, flaky, and slightly sweet – everything I look for in a breakfast pastry! The oat flour adds a slight nuttiness to the dough, and the blueberries are bright bursts of sweet and tart. They’re delicious on their own, with a cup of tea or coffee, or drizzled with a bit of maple syrup for extra sweetness!

Tips for the Best Blueberry Oat Scones

Making the Dough

The easiest way to make scones is to use a food processor, but you can also use a pastry blender or simply rub the butter into the flour with your hands. If using a food processor, simply blend together the oats, flour, baking powder, salt, and sugar until combined. Pulse in the butter until the mixture resembles a coarse sand before transferring to a large mixing bowl. If using a pastry blender or your hands, blend the oats first in a blender or food processor so they are finely chopped. Transfer the chopped oats to a large bowl and add the flour, baking powder, salt, and sugar. Add the frozen, chopped butter and slice into the flour mixture with the pastry blender, or rub the butter into the flour with your hands. Once combined, the mixture should resemble a coarse sand.

Once the butter has been combined and the mixture resembles a coarse sand, work quickly to keep the dough cold. Whisk together the milk and egg in a separate bowl. Stir the milk mixture into the butter and flour mixture until it just comes together. Do not over mix. Gently stir in the frozen blueberries. I used the smaller ‘wild blueberries’, as I prefer the slightly smaller size and sweeter flavor, but regular frozen blueberries will work well, too.

Shaping and Slicing

Turn out the dough onto a floured surface. The dough may be slightly crumbly, so press into a disk and roll out until the disk is approximately 1 ½ inch thick. Using a sharp knife or bench scraper, slice the disk into eighths. Place the dough about 1 inch apart onto a prepared pan and freeze for 15 minutes.

Baking the Scones

To prevent the scones from spreading too much, it’s important to ensure they are cold before baking. Once the scones have been shaped, freeze for 15 minutes. Place directly into the preheated oven and bake for 20-25 minutes, or until the scones are golden brown on top. Let cool and enjoy!

Storage

The Blueberry Oat Scones will keep well in a covered container at room temperature for 4-5 days. To make ahead of time, freeze the dough once shaped, but before baking. When ready to eat, bake directly from frozen (add 2-3 extra minutes of baking time) and enjoy. I wouldn’t recommend freezing once baked, as the scones will get dry in the freezer.

These Blueberry Oat Scones are absolutely delicious! If you’re looking for a slightly sweet, buttery, berry packed pastry, these are for you. I hope you enjoy them as much as I do! If you’ve made these scones, I’d love to hear what you thought in the comments below.

For some of my other Sugar Dusted Sweets breakfast favorites, check out the links below!
Almond Poppyseed Scones
Orange Pistachio Muffins
Maple Pecan Muffins